Buttermilk French Toast

Ingredients

• 360 ml (1 1/2 cups)buttermilk
• 5eggs
• 25 g (2 Tbsp)granulated sugar
• 5 ml (1 tsp)vanilla extract
• 10 slices, 2 cm thick (3/4 inch)hearty French bread (or brioche)

Instructions

1. 1

   Whisk the mixture

   In a shallow dish, whisk the buttermilk, eggs, sugar and vanilla until smooth and well combined. The mixture may look curdled at first; keep whisking.

2. 2

   Heat the griddle

   Warm a non-stick or cast-iron griddle over medium-low heat, or set an electric griddle to medium-high.

3. 3

   Soak the bread

   Dip one slice at a time into the buttermilk mixture for about 20 seconds per side, or just until soaked. The time will vary with the bread.

4. 4

   Cook until golden

   Butter the griddle where the slice will go, then transfer the coated bread to it. Cook until the underside is golden, about 1 to 2 minutes. Turn the slice, butter the griddle again when lifting it if needed, and cook for another 1 to 2 minutes, until the other side is golden and the centre is cooked through. Lower the heat if the bread browns too quickly.

5. 5

   Keep warm and serve

   Keep cooked slices warm in a 95°C (200°F) oven while you finish the rest. Serve with butter and maple, blueberry, buttermilk or strawberry syrup, and whipped cream if desired.

What is buttermilk French toast?

French toast is a familiar breakfast made by dipping bread in an egg mixture and frying it until browned. This American-style version adds buttermilk for a tangy note alongside the sweetness of vanilla and sugar.

Hearty French bread gives the slices structure, while the brief soak helps them turn tender without falling apart. Brioche is an alternative for a richer, softer result.

Nutrition and macros by portion

The nutrition label shows one serving as written: 340 calories, 21g protein, 59g carbs, 10g fat.

Most of the carbohydrates come from the bread and sugar, while the eggs contribute much of the protein and some of the fat. Buttermilk adds a smaller share of each; serve a portion with fruit for a more balanced breakfast. Nutrition estimates exclude variable butter for the griddle and optional toppings.

Why use buttermilk?

Tangy buttermilk gives the coating a little more flavour than a plain milk-and-egg mixture. Whisk it thoroughly with the eggs, sugar and vanilla; it may look uneven at first but should become smooth.

Choose bread that holds up

Hearty French bread: its sturdy crumb can take on the coating and still be lifted onto the griddle. Slices about 2 cm thick offer a good balance of a soft middle and browned exterior.

Brioche: this makes a softer, richer toast, so watch the soaking and cooking closely to avoid overly soft slices.

Soak just until coated

The recipe calls for about 20 seconds on each side, but the bread itself is the best guide. Take the slice out once it is soaked through enough to feel moist but still hold its shape.

Watch the heat and centre

A golden underside after 1 to 2 minutes is the cue to turn the slice. Cook the second side for another 1 to 2 minutes, checking that the centre is cooked through as well as browned.

If the outside colours too quickly, lower the heat so the inside has time to cook without the crust becoming too dark.

Serve it warm

Keep finished slices in a 95°C oven while cooking the remaining bread. This helps the batch stay warm without needing to rush the last slices.

Maple syrup is a classic topping; blueberry, buttermilk or strawberry syrup and whipped cream are also suggested. Fresh fruit can be served alongside.

Recipe notes & tips

• Use a shallow dish wide enough to dip each slice without bending it.
• Whisk until the buttermilk and eggs look evenly combined before dipping the bread.
• Work with one slice at a time so each piece can be soaked and transferred carefully.
• Adjust the heat if the bread browns before its centre is cooked.
• Keep finished slices warm in the oven while you cook the rest.

Variations

• Use brioche: choose it instead of French bread for a richer, softer slice.
• Add maple syrup: drizzle it over the toast just before serving.
• Try blueberry syrup: use it as an alternative to maple syrup.
• Serve with strawberries: add strawberry syrup and whipped cream as suggested toppings.
• Add fresh fruit: serve fruit alongside the toast for a fresh contrast.

Common mistakes to avoid

• Stopping whisking too soon: keep going if the mixture looks curdled at first, until it becomes smooth.
• Soaking for too long: remove the bread once it is just soaked so it stays easy to handle.
• Using heat that is too high: lower the burner if the outside browns before the centre cooks.
• Skipping the griddle butter: butter the cooking spot before adding each slice to help prevent sticking.
• Crowding the cooking process: cook slices in manageable batches so you can turn each one while it is golden.

How to store

Refrigerate cooled slices in an airtight container for up to 3 days. Reheat in a warm pan or oven until heated through; the oven also works well for warming several slices at once.

Frequently asked questions